April 09, 2020
What could be better than to wake up this Easter morning to Ricotta Donuts? These mouth-watering puffs of deliciousness are so easy to make – you will never go to Dunkin or KK again.
Serve them sprinkled with cane sugar, cinnamon sugar, or with chocolate, crème anglaise, caramel, or raspberry sauce(s) for dipping – or even drizzled with honey and toasted walnuts or pecans for a different take on the Greek donut – loukoumades. You will have a hit on your hands.
Perfect for a lazy Easter morning, or ever as the main dessert for Easter lunch or dinner. You will love this easy recipe.
- 3 large eggs (room temperature)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup whole milk ricotta cheese (room temperature)
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg (optional)
- Vegetable oil for frying
❖ FOR DUSTING: Sugar, Confectioners Sugar, Cinnamon Sugar
❖ FOR DIPPING: Raspberry Couli, Creme Anglaise, Caramel Sauce, Chocolate Sauce
❖ DRIZZLE with Orange Blossom Honey and top with Toasted Walnuts or Toasted Pecans
Heat oil to 350 degrees in large saucepan – or even better in a small deep fryer. But no need to go buy a fryer if you don’t have one – a pot work well. Put a wire rack over a sheet pan.
Whisk eggs, sugar and vanilla for a couple minutes, add ricotta cheese and whisk until smooth. With a wooden spoon stir in flour and baking powder until well blended – do not over mix. Set in refrigerator for 30 minutes – or even covered overnight.
Using a small ice cream scoop (or a tablespoon), put 6 to 8 scoops in the hot oil. Fry until golden brown. Using a slotted spoon – transfer to wire rack – immediately dust with your preferred sugar. Continue frying. They do not have a long shelf life – so eat within 20 minutes. Serve with desired dipping sauces or just the dusting of sugar.